JAMAICAN JERKED CHICKEN

picture from The Pioneer Woman

This recipe calls for Crisco oil, which I replaced with low sodium vegetable broth, as well as decreased the amount of sugars and sodium. Though it makes 10-12 servings, and most of us are not quite so many right now, share with a neighbor in need or freeze for another meal. The recipe suggests marinating for 2 days — for full flavor!

INGREDIENTS
1 1/2 cups soy sauce, low sodium
1 cup freshly squeezed lime juice
1 cup thin sliced fresh ginger
1/2 cup chopped fresh garlic
4 green onions, trimmed and roughly cut
2 jalapeño peppers, seeded
1 cup apple cider vinegar
1/4 cup dark brown sugar
1/2 cup vegetable broth, low sodium
1/4 cup ground allspice
1 tablespoon molasses
2 teaspoons cinnamon
2 teaspoons freshly chopped thyme (or 1 teaspoon dried)
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
2–3 dozen chicken thighs and/or legs, skinless, trimmed (about 6 pounds)

PREPARATION
Place soy sauce, lime juice, ginger, garlic, onions and peppers in a food processor bowl. Puree until smooth. Transfer to a mixing bowl. Stir in vinegar through cloves. Let stand 30 minutes.

Taste and adjust seasonings with soy sauce, lime juice and brown sugar. Marinade should be spicy, gingery and slightly sweet and sour. Place chicken in large heavy resealable plastic bag. Pour marinade over chicken. Seal and refrigerate for 2 days, turning occasionally.
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Remove chicken from marinade. Grill or broil. Turn frequently to avoid charring. Makes 10–12 servings.